About MTI


The Oak Room

Reservations are required.

Call 995-3030 for reservations.

Special note: Patrons are requested to be seated by 11:30 AM to accommodate students' instructional schedules. Thank you for your cooperation.

The Oak Room is known throughout South Dakota as a fine dining opportunity not to be missed! An integral part of the Culinary Academy at Mitchell Technical Institute, the Oak Room serves meals four days a week through May 1st. Located in the MTI Campus Center at 1800 East Spruce Street, this elegant dining room will help you create a memorable meal experience!

The Oak Room has been in operation since 1969 and has been directed by five Culinary Arts Department Heads: Ernst Wirt, John Weber, Randy Doescher, Jim Wagner and current department head Josh Kranz. Approximately 10 to 20 students work on the Oak Room staff each year serving approximately 2,000 meals. Students rotate responsibilities and serve as chef, waiter, bus person, etc. each day. Graduates of the Culinary Academy work in many occupational fields including head chefs, sous chefs, kitchen managers, food service managers, restaurant managers, etc.

The Oak Room is available by reservation to the public for both private dining and group functions. Don't miss your chance to experience Oak Room dining in MTI's prestigious campus restaurant. Reservations are required.


The Oak Room will be closed April 1-5 so that the student chefs may travel on their annual experiential culinary field trip.

The Oak Room is now open for the spring semester.  For reservations, please call 605.995.3030 or email Tim Goldammer.


All patrons will also enjoy a variety of complimentary breads and rolls. 

Beverages including soda, freshly squeezed lemonade, coffee, tea and milk are also available for purchase.


  • Pan Seared Scallops
  • Shrimp Tostadas
  • Shrimp Cocktail


Ask your server abou the Soup of the Day



Cajun Shrimp & Grits: Sauteéd shrimp served on a bed of cheesy grits. Topped with green onions and a spicy red chili sauce.

Maryland Style Crab Cakes: Two large pan seared crab cakes, topped with house made Hollandaise.  Served with roasted broccoli, onions and bell peppers.

Jerk Encrusted Salmon Filet: Salmon filet with a jerk seasoned Panko crust. Served with roasted broccoli, onions and bell peppers.

Sous Vide Bacon Wrapped Filet Mignon: Our house cut filet mignon, wrapped in bacon, cooked sous vide for hours, then finished, flash frozen and fried.

Roasted Garlic Chicken Carbonara: House made linguine pasta tossed with a house made Carbonara.  Topped with a grilled chicken breast and grated Parmesan.


An Oak Room dessert is simply not to be missed!  Students learn the fundamentals of pastry and dessert cookery ranging from gourmet pies and cheesecakes to specialty fare like mousse, meringue and flambéd fruit.

Ask your server about the Dessert of the Day!

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